700 g potatoes
200 g champignons and/or porcini mushrooms, sliced
1 small onion, finely chopped
1 clove garlic, finely chopped
100 g gouda, grated
salt and pepper
Peel the potatoes and grate them using the large holes of a hand grater. Place in a sieve and let strain for about 10 minutes.
Preheat the oven to 200 ºC.
Line a baking tin with a sheet of parchment paper and grease with olive oil.
Squeeze any excess liquid out of the potatoes by hand. Form fritters on the tin. Season each fritter with salt and pepper.
Bake for about 15 minutes, until half done.
Pan-fry the mushrooms, onion and garlic. Season lavishly.
Top each fritter with a heaping tablespoon of the mushroom mixture and sprinkle with grated cheese.
Bake for another 10-15 minutes, until nicely golden.
Serve with a seasonal salad.